Salted cucumbers are one of the main dishes on our table in the summer.
Classic, fast, spicy, with apples, mustard, chili and even ginger - choose recipes to your taste!
How to pickle cucumbers: 7 main rules
1. Choose small cucumbers the same size with thin skin and pimples - these are the most suitable for salting.
2. If the cucumbers are a little wilted, soak them in cold water(possible with the addition of ice) about 2 hours.
3. To make the cucumbers cook faster, be sure to cut off the ends or make cuts.
4. To make the cucumbers crispy, do not tamp them too tightly.
5. For a more uniform salting, it is better to place the cucumbers in a container vertically.
6. Salt is better to take the usual stone coarse grinding. Iodized salt is not suitable, as it can soften the peel.
7. Lightly salted cucumbers should be stored in the cold for 2-3 days.
Quick salted cucumbers in a bag
This recipe comes in handy when salted cucumbers needs to be prepared immediately.
Ingredients:
1 kg cucumbers
5-10 garlic cloves
1 bunch fresh dill
1 st. a spoonful of salt without a slide
How to cook quick salted cucumbers in a bag:
1. Wash cucumbers thoroughly, cut off the tails.
2. Put the cucumbers in a clean food bag.
3. Add garlic cloves cut lengthwise.
4. Put finely chopped dill and salt into the bag.
5. Tie the bag tightly and shake well so that the herbs, salt and garlic are evenly distributed.
6. Leave the cucumbers in the refrigerator for 30 minutes to 5 hours. Shake the bag periodically.
See the exclusive recipe of the incomparable Lara Katsova!
Fragrant salted cucumbers in hot brine
This way of pickling cucumbers will undoubtedly appeal to lovers of spicy, but delicate snacks.
Ingredients:
1.5 kg fresh cucumbers
10-12 garlic cloves
4 sheets of horseradish
7-10 currant leaves
1 small bunch of dill
2 liters of water
4 tbsp. tablespoons of salt without a slide
1 st. teaspoon allspice (better to use a mixture of peppers)
2 tsp clove buds
4-5 bay leaves
How to cook fragrant salted cucumbers in hot brine:
1. Wash the cucumbers and cut off the tips, cut the garlic cloves lengthwise, thoroughly wash the leaves of horseradish, currant and dill.
2. Place half of the horseradish and currant leaves on the bottom of a clean saucepan.
3. Lay out the cucumbers, sprinkling them with chopped dill and garlic.
4. Pour water into a separate pan, add salt, pepper, cloves, bay leaf. Bring to a boil and remove from heat.
5. Pour brine over cucumbers and cover.
6. When cool, put in the refrigerator.
7. After 24 hours, fragrant salted cucumbers are ready.
Salted cucumbers with mustard and chili
Thrill-seekers will appreciate these lightly salted cucumbers. And do not forget to take them with you to nature for barbecue or grilled sausages!
Ingredients:
1 kg fresh cucumbers
8-10 garlic cloves
1-2 peppers
1 small bunch of dill
1 teaspoon coriander seeds
1 teaspoon of zira
1 liter of water
1 st. a spoonful of salt without a slide
1 teaspoon mustard powder
2 tsp vinegar 9%
How to cook lightly salted cucumbers with mustard and chili:
1. Wash the cucumbers and cut off the tips, cut each clove of garlic lengthwise, cut the chili into rings.
2. Put the cucumbers in a clean pot or jar, shifting them with dill, garlic, chili, coriander and cumin.
3. Add salt to the water, boil, remove from heat and stir mustard powder and vinegar.
4. Pour cucumbers with the resulting brine, cool and refrigerate for 1-2 days under the lid.
Salted cucumbers with apples
Peerless Recipe! Apples turn into great snack, and cucumbers are saturated with characteristic apple notes. What you need in a salad, and a bite, and just crunch on a warm summer evening while talking in a summerhouse.
Ingredients:
2 kg cucumbers
4 large sour green apples
4 sheets of horseradish
6-8 currant leaves
1 bunch dill
8-10 garlic cloves
1 liter of water
2 tbsp. a spoonful of salt
How to cook salted cucumbers with apples:
1. Cut off the tips of the cucumbers, cut the apples into quarters, removing the core.
2. Place cucumbers and apples in a clean saucepan or jar, shifting with horseradish and currant leaves, dill and garlic.
3. Add salt to the water, boil and pour into the cucumbers.
4. Cool and refrigerate for 1 day.
Salted cucumbers with ginger
Ingredients:
5-6 large cucumbers
2-3 cm ginger root
1 teaspoon salt
3-4 teaspoons of sugar
1 st. a spoonful of vinegar 9% *
* Salt, sugar, and vinegar are best added, focusing on your taste. Seasonings can be introduced into cucumbers gradually, tasting the brine.
How to cook salted cucumbers with ginger:
1. Cut cucumbers into slices or long strips using a vegetable peeler. Curly knives can also be used for cutting. If you don't want to make a salad, cut the ends off the cucumbers or cut them in half lengthwise.
2. Grate the ginger root on a fine grater.
3. Combine cucumbers with ginger, add salt, sugar, vinegar and mix.
4. Transfer to a clean food bag and leave in the refrigerator for 1 to 10 hours.
Crispy and fragrant pickles are not only a delicious joy for the whole family, but also the pride of any housewife. This appetizer takes pride of place on the Russian table. It goes well with meat, vegetables and just boiled potatoes and herbs. Preparations for the winter often "swell", sour and deteriorate. And lovers of this delicacy have to suffer without their favorite yummy. Then salted cucumbers come to the rescue.
At the very mention of them, saliva flows. Crispy, brown-green, in clear brine... mmm... And, most importantly, they can be cooked in a short time. But to enjoy them to the fullest, you have to wait a couple of days. I pickle cucumbers all year round. In winter and spring, of course, I do this less often, since I have to buy cucumbers in a store, and this is not always cheap.
This recipe is the fastest. Such cucumbers are pickled for no more than a day. We will marinate them on the basis of carbonated mineral water, which makes them even more crispy.
For cooking you will need:
- 1 kilogram of even and comparable in size cucumbers;
- 1 liter of chilled sparkling water;
- currant leaves - about 10 pieces;
- garlic - 1 medium head;
- horseradish - you can use both leaves and root;
- dill - 1 fresh bunch;
- table salt - 40-50 grams.
Dissolve salt in half the amount of water (500 grams).
The indicated amount of garlic, currant leaves, horseradish and dill should be divided in half. The first part will go to the bottom of the dish, and the second will cover the cucumbers.
Chop the dill into the bottom of the saucepan. I do it with my hands, someone is more accustomed to using a knife. Put the currant leaves, chopped root or horseradish leaves here and cut the garlic into rings.
Lay washed cucumbers in a thick layer on a fragrant pillow. Tops, if they are bitter, it is better to remove. If the cucumbers are from my site and I am sure that there is no bitterness, then I usually do not remove the “butts”.
Grind the remaining ingredients in the same way on top.
Pour the cucumbers first with a solution of salt and mineral water, which we prepared earlier, and then with the remaining 500 grams of soda.
The brine must be above the level of the cucumbers, otherwise the unsoaked specimens will not be salted.
Put a round saucer on top, and press on it. It can be a jug or a jar of water.
After a couple of hours, put the saucepan in the cold and the next morning you can enjoy juicy, crispy and cold cucumbers. spicy pickle provides a very appetizing flavor.
Crunch on health!
cold water recipe
This method of salting has long been loved by our hostesses. Thanks to him, vegetables after cooking have a natural rich taste and crunch. After all, hot water boils cucumbers a little and they turn out to be softer.
In addition, cold brine is very easy to prepare and you do not have to work with boiling water, because it is not safe at all. Therefore, I adopted this method and have been actively using it for several years. I will share it with you too.
Ingredients:
- 1 kilogram of cucumbers of medium size and even shape;
- 4-5 cloves of garlic;
- dill along with the trunk - to taste;
- 1 tablespoon coarse salt;
- 2 teaspoons spoon of granulated sugar;
- black pepper or allspice;
- ice water - about 1 liter;
- 1 tablespoon 10% vinegar - optional
Adjust the amount of garlic and dill according to your taste preferences. If you like a more intense garlic and spicy flavor, you can use more greens and a whole head of garlic.
In the dishes, in our case, an elongated jug for drinks, chop half the greens and garlic. Send peppercorns there, literally 6-8 pieces. Garlic can be cut into rings or simply cut in half.
Wash the cucumbers and cut off the tops. If they are young and do not give bitterness, you can not do this at all. Place the cucumbers evenly and tightly in a bowl with dill and garlic.
First lay out those that are more authentic and larger, and you can put the smallest ones on top.
Top with the rest of the prepared spices.
per liter ice water stir salt and granulated sugar, 1 tablespoon each. Stir until grains dissolve. In the brine, if you want, you can add a little vinegar. If you don't have it, then it's no big deal. Without it, it will be no less tasty.
Pour the cucumbers with the resulting brine.
The most exciting moment comes - the waiting. Under the lid, dishes with pickles should stand in the refrigerator for at least a day. Be patient, it's worth it!
Classic cucumber recipe for 2 and 3 liter jars
The classic recipe is the easiest and most delicious. It is not difficult to prepare it, and it does not take long to wait for the salting to be ready.
Ingredients:
- fresh cucumbers - about 1 kilogram;
- a bunch of fresh dill;
- 4-5 bay leaves;
- 3 cherry tree leaves;
- garlic - 1 head;
- 100 grams of iodized salt;
- the water is cool.
The number of cucumbers is approximate. It all depends on their size. This determines how many pieces will fit into a 2 or 3 liter jar.
In a separate bowl, dilute the salt in about a liter of water. If when you fill the cucumbers with this brine, it will not be enough, then just add required amount liquids.
In a jar of the chosen denomination - 2 or 3 liters, you first need to make a "fragrant pillow" for cucumbers. Lay out the dill first. You can put the whole bunch, or you can chop it. Put it here cherry leaves, parsley and peeled garlic (each clove should be cut in half or in circles).
Arrange cucumbers on top.
You can put a dill umbrella on top. The saline solution prepared earlier, stir again and pour it into a jar.
Cover and refrigerate for at least 2 days.
After a couple of days, a delicious and fragrant snack is ready to eat!
Lightly salted cucumbers in a bag
Now we will consider a recipe for lightly salted cucumbers, which is not quite ordinary and very popular among housewives. We will make them without brine, in a bag. It is very convenient and takes up less space in the kitchen. Be sure to try.
- fresh even cucumbers - about 1 kilogram;
- garlic - 1 head;
- fine salt - 1 teaspoon;
- dill - 1 fresh bunch;
- a little cilantro;
- dill umbrella - optional.
For any kind of light salting, you need to take medium and thin cucumbers. So they are more likely to be saturated with marinade and will be ready faster. If you are armed large cucumbers, then it is better to cut them in half or into quarters.
Wash the cucumbers and cut off the ends on both sides. If you took whole, small vegetables, then they need to be pierced with a fork in several places to provide better access to the marinade. If the cucumbers are chopped, this is not necessary.
Dill cut into small steps. You can not grind cilantro, but use a whole branch. Put prepared vegetables in a packing cellophane bag. Put the stocked greens on top, chopped garlic cloves and add salt.
Seal the bag so that there is not much air left inside. Put it in a second bag to prevent leakage of the secreted juice. Shake everything gently but thoroughly so that all the ingredients for the marinade are well distributed over the cucumbers.
The dish will be ready in 2-4 hours. During this time, periodically shake the bag several times. After a couple of hours, you will see that the cucumbers have released their juice, which means that their readiness is already close.
This express method won my trust. Cucumbers are really very tasty and rich. And the speed of readiness is a separate plus!
Cold pot recipe
Ice brine, as we know, preserves the natural crunch and taste of vegetables. This is not its only advantage. In addition, cucumbers retain useful material, which disappear when interacting with boiling water.
I love making cucumbers in a cold marinade. I do them more often than in boiling water. But also hot way I also welcome. Now we will consider another recipe for lightly salted cucumbers in a cold way. Fast, tasty and convenient.
Ingredients:
- 1 kilogram of equally even cucumbers;
- 1 liter of ice water;
- 1 tablespoon of salt;
- 2 teaspoons of granulated sugar;
- horseradish root;
- sprigs of cilantro;
- umbrellas or dill feathers;
- 1 head of garlic;
- leaves of currant, cherry tree or raspberry;
- allspice (a few peas).
Rinse cucumbers and herbs well. Cucumbers need to cut off the buttocks, especially if they are dry or bitter.
If the fruits are large and thick, then it is better to cut them. You can do it half, a quarter or even cut them into circles. You decide. The fact is that large cucumbers will “reach” for a long time and the middle may turn out to be fresh.
Put chopped greens, stored leaves on the bottom of the saucepan and chop the horseradish. Cucumbers will lay down in a dense layer on top. If the dishes are large, and there are not many cucumbers, then it's okay if they float freely in the liquid.
Sprinkle greens and peppercorns on top as well.
Spicy lovers can add a couple of chili peppers to a saucepan with cucumbers.
Cut the garlic cloves in half and place over the cucumbers.
In a separate bowl, dilute salt and sugar in a liter of water. Stir until the maximum amount of grains is dissolved. It is not easy to completely dissolve them, so you have to try.
Pour the cucumbers in a saucepan with the resulting solution.
The very next day you can enjoy your creation. Bon Appetit!
The classic version of lightly salted cucumbers with hot pickle
I highlight the hot method because the cucumbers are more fragrant, and their cooking time is no more than 8 hours. You can pickle in the evening, and in the morning you will enjoy delicious cucumbers.
We will marinate "drunk" cucumbers in spicy brine. It is safe to eat them, since the amount of a special ingredient is small and it partially evaporates in boiling water.
Ingredients:
- 1 kilogram of cucumbers;
- a teaspoon of honey;
- 1 whole garlic;
- 4 laurels;
- 1 chili pepper;
- 2 dill flowers;
- 5 leaves of a cherry bush and currant;
- greens or horseradish root;
- salt - about 2 tbsp. l.;
- 30 grams of vodka;
- 1 liter of water.
Soak cucumbers for half an hour in ice water. Further contrast in boiling water will do the trick and once cooked they will be more crispy and tasty.
Summer is the time when crispy lightly salted cucumbers occupy a special place on our tables, as they are valued for their taste and retain this excellent aroma of fresh cucumbers. Of course, there are enough cooking recipes, and recently housewives share secrets quick salting, not affecting taste qualities this snack.
For many summer residents and gardeners, the ripening time for fresh cucumbers comes in June. And then they begin to use in fresh, in salads, sliced, and of course they begin to pickle. And despite the simplicity of their preparation, I would say that this is, by and large, a whole art. Someone likes spicy cucumbers, but someone, on the contrary, doesn’t really like it a large number of spices.
Today we will consider recipes for salted, crispy cucumbers at home. Hot and cold ways, cooked in a saucepan, and in a bag. So let's get started!
Everything is calculated in principle very simply, according to the rules, we need to take one tablespoon of coarse rock salt without a slide per liter of water. Although it is necessary to take into account your own preferences. For example, you like cucumbers that are not very salty, in which case 1/2 tablespoon will be enough.
And what is even more important! It should not be forgotten that those cucumbers that have not yet been eaten and are in brine, they continue to be salted. And as a result, every day, even if we take the standard calculation of salt per 1 liter of water, the cucumbers will salt out and become more and more salty. So no need to cook lightly salted cucumbers in large quantities, but it is better to prepare fresh, fragrant and tasty vegetables every day.
Quick recipe for lightly salted cucumbers in a saucepan
Ingredients:
- Cucumbers - 2 kg
- water - 1 liter
- vinegar - 0.5 teaspoon
- salt - 2 tbsp. l
- garlic and dill with umbrellas - to taste.
Cooking method:
First of all, we wash the cucumbers in cold water. Then we cut the tails on both sides and put them in water for about two hours. After that, you can make cruciform cuts on each side so that the vegetable is salted faster.
Now we are preparing the brine and for this you need to mix water, salt and vinegar. We take so much water that it covers all the cucumbers, the proportion per liter, one tablespoon of salt. The cooking time will depend on the temperature of the brine, if you fill it with hot, then the cucumbers will be ready through the essence, and if with cold brine, then you will have to wait three days. So we are in this case choose the fast, first option.
We put a plate on top and put oppression on top. Leave for a day room temperature. After that, salted cucumbers will be ready. Eat for health.
Quick recipe for lightly salted cucumbers with sugar in a bag
Ingredients:
- Cucumbers - 1 kg
- garlic - 1 head
- dill with umbrellas - 1 bunch
- salt - 1 tbsp. a spoon
- sugar - 1 tsp
Cooking method:
In order for the cucumbers to turn out crispy, soak them in cold water for a couple of hours. Then finely chop the dill and garlic.
Then we take the cucumbers out of the water, cut off the ends from them and put them in a bag. Pour salt with sugar and add chopped garlic and dill.
Now we take the package, shake it so that all its contents are thoroughly mixed. We release as much air from the bag as possible and tightly tie it. As a precaution, I used two bags, as they are very thin.
Then we put them in the refrigerator for at least five hours. The only thing that will be needed is to pull it out after two hours, shake it well and put it back before the end of the required time. Then we take them out and weave them on both cheeks!
How to cook lightly salted cucumbers in hot brine
Ingredients:
- Cucumbers - 1 kg
- garlic - 5-7 cloves
- hot pepper - 0.5 pcs
- horseradish leaves - 5 pcs
- dill - 1 bunch
- sugar - 1 tbsp. l
- salt - 1 tbsp. l
- bay leaf - 1 pc.
- black peppercorns - 7-10 pcs
Cooking method:
At the bottom of the pan we put the washed leaves of horseradish and dill, half the chopped garlic, add half for pungency and flavor hot pepper and lay the cucumbers from which the tails were cut off on both sides.
There we also add black pepper, bay leaf, chopped garlic with peas and cover it all with dill and horseradish leaves.
Now we are preparing the brine and for this we need one liter of boiling water, in which we dilute one tablespoon of salt and sugar. Pour the cucumbers with the resulting liquid and leave them to salt for 10-12 hours at room temperature.
And then we serve them to the table.
A classic recipe for lightly salted cucumbers for a 2 liter jar
Ingredients:
- Cucumbers before filling the jar
- dill with umbrellas - 1 bunch
- garlic - 3 cloves
- large not sea salt- 2 tbsp. spoons
- boiling water.
Cooking method:
A jar without sterilization, just rinse well and put chopped garlic and dill on the bottom.
And on top we put cucumbers well washed in water and you can put dill umbrellas on them. Sprinkle with rock salt. Then fill the contents with boiling water and close the capron lid.
Then we take the jar by the lid and gently twist it in different directions so that all the salt dissolves. We leave the jar to cool completely, and only then put it in the refrigerator so that the cucumbers cool a little. This is not a difficult way to cook lightly salted cucumbers.
Recipe for crispy salted cucumbers in cold water
Ingredients:
- Cucumbers - 1 kg
- chili pepper - 2 pcs
- garlic - 1 head
- horseradish root - 3 pcs
- horseradish leaves - 5 pcs
- dill - 1 bunch
- salt - 2 tbsp. a spoon.
Cooking method:
Soak cucumbers in cold water for two hours. Then take them out and wipe dry. Then we lay them out in layers: first a layer of spices, and on them a layer of cucumbers and in this order to the end, where we put horseradish leaves on top of the cucumbers.
Now we make a brine at the rate of 2 tablespoons per liter of water. Dissolving the salt in hot water, let it cool completely and pour cucumbers with this brine.
We lay a plate on top and press down with oppression. We clean it in a cool place for two days, and then we take it out and eat it.
Recipe for crispy salted cucumbers for the winter (video)
Bon Appetit!!!
Lightly salted cucumbers - excellent cold appetizer that goes well with any meal. The ease of preparation of the marinade and the amazing taste have long conquered the hearts of residents not only of the CIS countries, but also of many others.
I think you will agree with me that such a crispy dish is excellent for both holiday table(especially with strong drinks), and for everyday use as an addition to the main course for lunch or dinner.
Do not count the number of existing marinades and recipes, and I am not able to describe them all, but I will try to tell you the main nuances and tips in this article. You need to understand that this is not a troublesome conservation. The ambassador of a vegetable takes a minimum of time, and any container can be suitable, whether it be a pan, a jar or a regular bag.
Of course, for pickling it is better to choose small, hard cucumbers with pimples. But for this case, other types are also suitable, for example, lettuce. I want to pay special attention to the amount of salt. It is indicated in recipes, but all people different tastes so follow your taste preferences. For example, I do not like too salty dishes, but for some they may seem insipid. In general, everything comes with experience, once you try to do the salting yourself, you will understand what and how much you need. Let's get started already...
A classic recipe for crispy cucumbers in brine for a 3 liter jar
Many are wondering how to cook lightly salted cucumbers according to classic recipe? But the answer is simple. Traditionally, they are salted in a jar with hot brine, and in order for them to be crispy, they must first be soaked in water for an hour. Then the cucumbers will remain firm and juicy!
So our grandmothers salted vegetables when it was not yet various recipes in a bag or in various containers.
We will need (for a 3-liter jar):
- cucumbers - 2.5 kg;
- salt - 4 tablespoons;
- inflorescences and stalk of dill - 1 pc.;
- garlic - 6 cloves;
- black peppercorns - 12 pcs.;
- currant leaf - 2-3 pieces;
- cherry leaf - 3-4 pieces;
- horseradish leaf - 1 pc.
Cooking:
If you like it spicy, you can add chopped hot pepper.
The output is great dish on the table. Just don’t be surprised if such a three-liter jar ends up lightning fast, because cucumbers are so delicious that it’s impossible to stop eating them. good recipe fast food now you have in your piggy bank.
A quick recipe for lightly salted cucumbers in a bag with garlic and dill in 5 minutes
A lot of my friends are interested in how to pickle instant cucumbers in a bag. Yes, this is the fastest and easiest way you can think of! You will spend no more than 5 minutes on preparation, then 1 hour in the refrigerator - and that’s it, crispy salted cucumbers will delight you with their taste for a long time!
We will need:
Cooking:
In general, according to the recipe, you need to use a tablespoon of salt, but it turns out too salty for me. Therefore, I put 0.5 tablespoons. It's up to you to decide on your taste preferences.
Imagine, in less than 2 hours in the refrigerator, you will cook incredibly delicious lightly salted cucumbers! By the way, the package can be anything, as long as it is airtight. But the best fit is the one in my photo. It is very convenient to use.
How to make salted cucumbers in mineral water quickly and tasty?
Cucumbers salted in mineral sparkling water turn out to be very, very elastic, all their juice remains inside. Juicy and crispy, you won’t even have anything to put in the fridge after the first serving, how delicious they are!
We will need:
Cooking:
If you do not have seasoning for salting, then it does not matter, you can replace it by adding peppercorns, bay leaves, leaves of horseradish, currant.
Cucumbers in cold brine are most often prepared from plain water filter or faucet. For those who do not want to use such water, there is an alternative - mineral water. Once you try it, you won't want to experiment with other recipes.
Video how to salt cucumbers in a jar in cold water with sugar so that they are crispy
Many housewives prefer cold brine, the preparation of which also has its own secrets. For example, this recipe with sugar, which makes our cucumbers more rich in taste and crunchy. I suggest watching the video, and then you will definitely have no questions about the cooking process.
We need for a 2-liter jar:
- cucumbers - 1.5 kg;
- salt - 2 tablespoons;
- sugar - 1 tablespoon;
- dill - 20 g;
- garlic - 10 g;
- hot pepper to taste.
Cooking:
Lightly salted cucumbers in a saucepan with hot brine according to the classic recipe
For some, the ambassador in a saucepan is more convenient than in a jar. Currant and horseradish leaves make the surface of cucumbers shiny and beautiful. Well, the taste, of course, is unsurpassed, fragrant and very fresh.
We will need:
Cooking:
As you can see, everything is very simple: I put all the products in a saucepan and poured the marinade. Everything, nothing more is required of you, and the appetizer will be ready the very next day. Well, isn't it a fairy tale?
How to cook instant cucumbers with garlic and herbs at home with cold pickle without horseradish?
Quick cooking is a very reasonable name for salted cucumbers. According to this recipe, they will be ready in a day, which is quite fast. And the process itself is very fast, it takes very little time to prepare the products.
We will need:
Cooking:
As you can see, salted cucumbers are perfect option for beginner cooks. There is nothing complicated in their preparation, and you will spend quite a bit of time. But the result is amazing!
After our sweets are ready, store them in the refrigerator. Preferably eaten within a week. But, I think, you will not need this information, since such an appetizer flies off the table in the first place!
Bon Appetit!
The difference between lightly salted cucumbers and salted ones is that they can be cooked much faster and with less salt. Minimal amount for 1 liter of water and 2 kg of vegetables - 1 tbsp. l. with a slide, maximum - 2 tbsp. l. For marinade sometimes use soy sauce, sugar and vinegar.
Recipe for crispy salted cucumbers with cold water
- Time: 3 days.
- Servings: 5 persons.
- Difficulty: easy.
This is the easiest pickling recipe, but it will take more time. Water can be used both ordinary and mineral. The finished snack can be stored in the refrigerator for 3-4 months.
Ingredients:
- garlic - 1 head;
- cucumbers - 1 kg;
- salt - 2 tbsp. l.;
- mineral or cold boiled water- 1 l;
- dill - 1 bunch.
Cooking method:
- Dissolve salt in water.
- Rinse and dry the dill, chop finely.
- Peel the garlic, cut each clove in half.
- Put half the dill and garlic in liter jars.
- Next, pack the vegetables in tightly. Trim off the ends and prick a few times with a fork.
- Top with the remains of garlic, dill, pour brine to the neck.
- Keep at room temperature for 3 days.
Recipe with boiling water
- Time: 12 hours.
- Servings: 4 persons.
- Difficulty: easy.
Lightly salted instant cucumbers require hot brine. If you make a snack in the morning, then by the evening it will already be possible to try it. Vegetables are kept in cold brine for 2-3 days.
Ingredients:
- oak leaves - 4-5 pieces;
- cherry or currant leaves- 4-5 pieces;
- dill umbrellas - 4-5 pcs.;
- black peppercorns - to taste;
- cucumbers - 1.5 kg;
- water - 1.5 l;
- salt - 1 tbsp. l. with a hill.
Cooking method:
- Boil water, add salt, stir.
- Leave the brine to cool for 3-5 minutes.
- Arrange vegetables in jars, fill with water, cork with lids.
- Leave for 6-8 hours, preferably overnight.
Pickled cucumbers in a jar
- Time: 3 days.
- Servings: 4 persons.
- Difficulty: medium.
For an appetizer according to this recipe, it is better not to take salad varieties of cucumbers. Ideal fruits for pickling: not bitter, slightly pimply, as in the photo. For more original taste you can use red chili peppers.
Ingredients:
- rock salt- 1 tbsp. l.;
- cucumbers - 1 kg;
- dill with umbrellas - 1 bunch;
- horseradish leaves, currants - 4-5 pieces;
- water - 1 l;
- garlic - 4 heads.
Cooking method:
- Soak vegetables for 2 hours cold water.
- Peel the garlic, rinse the dill and leaves, put most of it on the bottom of the jar.
- Cut off the tails of the cucumbers, place the vegetables in a jar.
- Put the rest of the herbs and garlic on top.
- Dissolve salt in water, pour cucumbers with brine.
- Leave for 2 days.
- Then drain the brine, pour boiling water over everything, cover with a lid.
- Wrap, leave for 15 minutes, then drain the water and repeat the procedure again.
- Last time Boil the brine, then pour into a jar and immediately roll up.
- Turn upside down and leave to cool completely.
- Cucumbers are crispy and lightly salted, they can be stored until late spring.
Salting with garlic
- Time: 1 day.
- Servings: 5 persons.
- Difficulty: easy.
the most crispy and delicious cucumbers obtained by their preparation in spring water. A popular variety for snacks is Nezhinsky. Keep it in the refrigerator for no more than 5 days, because then the vegetables become too salty.
Ingredients:
- horseradish leaves - 4-5 pieces;
- fresh cucumbers - 2 kg;
- garlic - 16 cloves;
- dill - 2 bunches;
- coriander - 2 tsp;
- water - 3 l;
- salt - 3 tbsp. l.
Cooking method:
- Soak vegetables in cold water for a couple of hours.
- In one liter of water dissolve 1 tbsp. l. salt, boil.
- Put a few horseradish leaves, a couple of sprigs of dill, and garlic on the bottom of another pan.
- Next, lay out the washed vegetables.
- Place the remaining dill on top, pour the coriander.
- Pour in hot pickle and press down with a plate.
- Leave overnight at room temperature.
Cucumbers on mineral water
- Time: 1 day.
- Servings: 4 persons.
- Difficulty: easy.
Brine for lightly salted cucumbers based on mineral water makes them crunchier and richer. In addition, since vegetables are not boiled, they retain most of their useful properties.
Ingredients:
- mineral water with gas - 1 l;
- medium-sized cucumbers - 1 kg;
- granulated sugar - 1 tsp;
- sea salt - 2 tbsp. l. with a slide;
- stems and caps of dill - to your taste;
- garlic - 5 cloves;
- coriander seeds - 1 dessert spoon.
Cooking method:
- If the vegetables are large, then cut them into several parts. Cut off the ends of each cucumber.
- Dill cut into stems and greens, leave the umbrella intact.
- Crush the coriander in a mortar, peel the garlic.
- Place half of the spices prepared for the marinade at the bottom of the jars.
- Next, lay the cucumbers tightly. Scatter the rest of the dill and garlic on top.
- Dissolve sugar, salt in mineral water, add coriander.
- Pour the brine into jars, cover with a lid, leave for a couple of hours.
- Next, remove the salting in the refrigerator for 6-8 hours.
Instant recipe with sugar in a bag
- Time: 6 hours.
- Servings: 5 persons.
- Difficulty: easy.
The lightly salted snack according to this recipe has a spicy sweetish aftertaste. Fruits need to be taken small so that they fit in the bag. Of the spices for the dish, horseradish, parsley, dill are suitable.
Ingredients:
- sugar - 1 tsp;
- cucumbers - 1 kg;
- salt - 1 tbsp. l.;
- garlic - 1 head;
- dill with umbrellas - 1 bunch.
Cooking method:
- Soak cucumbers in water for 2 hours.
- Finely chop the garlic and dill.
- Remove the cucumbers from the water, cut off the ends, put in a bag.
- Pour sugar, salt, chopped garlic and dill.
- Leave in the refrigerator for 2 hours, then take out, shake vigorously and put back for another 3-4 hours.
Salting with lime and mint
- Time: 50 minutes.
- Servings: 5 persons.
- Difficulty: easy.
This recipe makes for a refreshing snack. Cooking lightly salted cucumbers will take only half an hour. Instead of peppercorns, you can use ground pepper, but it is less saturated and fragrant.
Ingredients:
- allspice - 3 peas;
- lime - 3 pcs.;
- mint - 4 sprigs;
- cucumbers - 1.5 kg;
- black pepper - 4 peas;
- salt - 2 tbsp. l.;
- sugar - 1 tsp;
- dill - 1 bunch.
Cooking method:
- Rinse the vegetables, cut off the ends on both sides, cut each lengthwise into 2-4 parts.
- Wash and dry the lime, grate its zest, grind in a mortar and pepper together.
- Squeeze juice from the remaining citrus fruits, finely chop the dill and mint.
- Transfer the fruits to a bowl, sprinkle with spices, salt, pour juice, mix gently, leave for half an hour.
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